skip to main content

Garlic pickles, without canning.

13 years ago

Hi there,

I've been making some Seer Torshi, which is an old Persian recipe of pickled garlic. Basically, you take a large jar, fill it with garlic cloves, mix as tablespoon of salt and a tablespoon of honey into white vinegar, then pour it in and leave it for a year - preferably seven years.

The recipes don't use a water bath, but is it really necessary for garlic?

Sort by:Oldest

Comments (4)

annie1992
13 years ago
Yes, I think it is, if you're going to keep them for 7 years.

I do make some fermented pickles that do not need canning if they are to be used within a specific time period and even sauerkraut gets canned or frozen. Canning does destroy some of the healthy properties, but I don't have freezer room.

So, my answer is yes, it should be canned. A lot of people do a lot of things and don't die, but I don't condone many of them. Old recipes especially need some upgrades, because we have information and techniques available to us today that were not available when the recipes were first pressed into use.

Annie
grainlady_ks
13 years ago
The problem with some of the "old ways" with home food preservation is that today we are contending with bacteria that didn't even exist 25-30 years ago, and that bacteria is more deadly.

I also find it interesting people are willing to take some out-dated and potentially unsafe food process and make it at home, but would never consider it safe if it were done commercially. I guess it depends on who can we blame or sue....

If you have some doubts with the safety of an older food process, check with your County Extension Service Food Specialists or your County Health Department. You can also check information at the National Center for Home Food Preservation - on-line. The recipes at the NCHF are tested for food safety.

The link below has a method for garlic in wine/vinegar that is NOT heat processed. They suggest storing it in the refrigerator for up to 4-months.

-Grainlady

Here is a link that might be useful: GARLIC Safe Methods to Store, Preserve, and Enjoy
Related Discussions
Garlic or jalapeno dill pickles--in quarts?
Q
Comments (7)
Another recipe question--this one is from assorted Extension websites (Missouri, Colorado) so it would normally be considered tested/safe. But it has less than a 50/50 ratio of vinegar to water. What makes that OK in this case? Is it the brining? I'd love to understand the chemistry a bit better! * 8 pounds of 3-inch to 5-inch pickling cucumbers * 2 gallons water * 1-1/4 cups canning or pickling salt * 1-1/2 quarts vinegar (5 percent) * 1/4 cup sugar * 2 quarts water * 2 tablespoons whole mixed pickling spice * 3 tablespoons whole mustard seed (1 teaspoon per pint jar) * 14 heads fresh dill (2 heads per pint jar) or 4-1/2 tablespoons dill seed (1-1/2 teaspoons per pint jar) Yield: 9 pints or 4 quarts Procedure: Cut 1/16-inch slice off blossom ends and discard, but leave 1/4 inch of cucumber stem ends attached. Dissolve 3/4 cup salt in two gallons of water. Pour brine water over cucumbers and let stand 12 hours. Drain. Combine vinegar, 1/2 cup salt, sugar and two quarts water. Add mixed pickling spices tied in a spice bag or cheesecloth bag. Heat to boiling. Fill jars with pickles. Add 1 teaspoon mustard seed and 1-1/2 heads fresh dill (or 1-1/2 teaspoons of dill seed) per pint. Cover with boiling liquid; leave 1/2-inch headspace. Adjust lids, and process jars as described in Table 1. Or, use the low-temperature pasteurization treatment.
...See More
Pickled Garlic Delicacy
Q
Comments (8)
@sidhartha....this is not spicey at all. So it is not for the chili heads. @ carol .... exactly, this is slow caramelized. The ingredients start with just garlic and vinegar, nothing else. It is amazing how sour vinegar and hot garlic convert to a sweet stuff, naturally. But it takes YEARS.
...See More
First pickles (garlic)
Q
Comments (6)
Personally I don't see any problem with garlic fully immersed in undiluted vinegar, boiling water bathed or not. There just isn't much detrimental that's going to happen except softening. The top centimetre is not a health or safety issue but simply won't develop the desired flavor as it's not immersed in the vinegar-honey or whatever your particular mixture was. However, over time you'll probably find the garlic sinks and reduces the problem. Or, as the jar is well-sealed, you can simply turn it over. (If worried, put the inverted jar in a bowl.) Carol
...See More
Help! Melly's Pickled Garlic recipe
Q
Comments (31)
Ken writes: > So if this actually was the case, then an ounce of water and a single drop of vinegar would cnage its pH to about 4 something. I think see your reasoning and expect there has to be a certain amt of vinegar in the water to be measurable by my inexpensive meters. After each test the glass bulb probe on my meter was rinsed off with tap water which I know to be neutral in my water district with a ppm of abt 500 for dissolved solids. (I'll bathe & wash dishes with tap water, but haven't used for drinking or cooking for abt 20 years now). What's scary is that all this is actually making some sense to me now :-p ....and I'm wondering why the readings weren't in the 3's? Will repeat the test this weekend with another meter for backup. > I wonder what would happen if a 20% vinegar was used instead of the usual 5% we see everywhere? Wish that I had thought of that at the time tested. I still have some of the old Heinz 19% acid vinegar and will try testing with that too. Melissa, There will be no 5-6 min WB trials. A dumb idea for sure and can't believe I even considered it.
...See More
sleevendog (5a NY 6aNYC NL CA)
13 years ago
Not something I would do for the same reasons. Lots of things are parroted and travel through the web as easy, exotic, done for centuries. Stories slightly change as passed down through generations. We all have different climates and humidity levels interior and x.
I tend to er on the cautious side. Garlic is so good as is, roasted, chipped...
It is in my fresh fridge pickles now and marinating in some olive oil with fresh rosemary for focaccia, dressings, marinades.
Garlic is such a low acidic food. Full of moisture when fresh. Storage has to be important as well. Take chances if you feel risky, but don't serve to others without revealing.
grenage
Original Author
13 years ago
Hi guys,

Thank you kindly for your input; I think I'm going to heed your advice on this once. I made one jar a couple of years ago, so I'll ditch it and stick to storing them in the fridge for 4 months or so - as that link recommended.

Red wine vinegar and garlic does sound good....

Related Stories

PRODUCT PICKS Guest Picks: Canning, Preserving, Steaming, Dehydrating

By Meeta K. Wolff

20 products to help make fall produce last through the season and beyond

FEEL-GOOD HOME Simple Pleasures: 10 Ideas for a Buy-Less Month

By Laura Gaskill

Save money without feeling pinched by taking advantage of free resources and your own ingenuity

KITCHEN DESIGN 12 Items Worth a Spot on Your Kitchen Counter

By Charmean Neithart Interiors

Keep these useful tools and accessories out in the open to maintain high function without spoiling the view

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

KITCHEN STORAGE Show Us Your Hardworking Pantry

By Mary Jo Bowling

Do you have a clever and convenient kitchen storage setup? Throw some light on the larder and share your pictures and strategies

MOST POPULAR Simple Pleasures: Savor Summer’s Last Hurrah

By Laura Gaskill

Choose from 3 easy celebrations to close summer out in a soul-satisfying way

PRODUCT PICKS Guest Picks: An Arsenal of Tools for Healthy Eating

By Mariko Jackson

Make cooking and juicing easier whether you follow a vegetarian, vegan, Paleo, primal or other diet

KITCHEN DESIGN The Best Places to Stash Small Kitchen Appliances

By Bud Dietrich, AIA

Tucked-away places like nooks, pantries and dedicated cabinets keep your kitchen gadgets handy but out of the way

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

Sigh. I bought some ice cream...

16

Pomegranate treats? Sukkot?

3

National Chocolate Chip Cookie Day, Anyone?

11

Have you made fruit leather? Any tips?

3

2